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A powdered egg is a fully dehydrated egg. Most powdered eggs are made using spray drying in the same way that powdered milk is made.[ further explanation needed ] The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.
Dehydrated eggs advertisements appeared in the late 1890s in the United States. [1] Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912. [2]
Powdered eggs were used in the United Kingdom during World War II for rationing. Powdered eggs are also known as dried eggs, and colloquially during the period of rationing in the UK, as Ersatz eggs.
The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. The cake manufacturer was importing liquid egg from China and one of his staff realised that this was 75% water. An experimental freeze-drying plant was built and tried. Then a factory was set up in Singapore to process Chinese egg.[ clarification needed ] As war approached, Grant transferred his dried egg facility to Argentina. The British Government lifted the patent[ which? ] during the war and many other suppliers came into the market, notably in the United States. Early importers to the United States included Vic Henningsen Sr. and others in the United Kingdom.
Powdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool storage environment. [3]
The process of spray-drying eggs so as to make powdered eggs oxidizes the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials. [4]
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.
Food drying is a method of food preservation in which food is dried. Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.
Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.
The C-ration was a United States military ration consisting of prepared, canned wet foods. They were intended to be served when fresh or packaged unprepared food was unavailable, and survival rations were insufficient. It was replaced by the similar Meal, Combat, Individual (MCI) in 1958; its modern successor is the Meal, Ready-to-Eat (MRE).
Instant coffee is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to coffee solids in powdered or crystallized form and stirring. The product was first invented in Invercargill, the largest city of the New Zealand region of Murihiku, in 1890. Instant coffee solids refers to the dehydrated and packaged solids available at retail used to make instant coffee. Instant coffee solids are commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form, as a beverage, is also manufactured.
Rationing is the controlled distribution of scarce resources, goods, services, or an artificial restriction of demand. Rationing controls the size of the ration, which is one's allowed portion of the resources being distributed on a particular day or at a particular time. There are many forms of rationing, although rationing by price is most prevalent.
A frozen meal is a packaged frozen meal that comes portioned for an individual. A frozen meal in the United States and Canada usually consists of a type of meat for the main course, and sometimes vegetables, potatoes, and/or a dessert. The main dish can also be pasta or fish. In European frozen meals, Indian and Chinese meals are common. Another form of convenience food, which is merely a refrigerated ready meal that requires less heating but expires sooner, is popular in the UK.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security.
Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in Codex Alimentarius.
United States military ration refers to the military rations provided to sustain United States Armed Forces service members, including field rations and garrison rations, and the military nutrition research conducted in relation to military food. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse conditions due to being thickly packaged or shelf-stable.
Rationing was introduced temporarily by the British government several times during the 20th century, during and immediately after a war.
A field ration or combat ration is a type of prepackaged military ration designed to be easily and quickly prepared and consumed in the field, in combat, at the front line, or where eating facilities are otherwise unavailable. Field rations are primarily used by military forces, though they are also sometimes distributed to civilians as part of humanitarian aid and emergency management. They differ from garrison rations and field kitchen provisions, which are intended for where proper meals can be supplied and prepared with relative ease and safety, such as in the rear where logistics are steady and fresh food can be supplied. They are similar to, but still mostly distinct from, camping food, emergency rations, and humanitarian daily rations.
Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.
The Jungle Ration was a dry, lightweight United States military ration developed by the U.S. Army during World War II for soldiers on extended missions in tropical regions.
Ultralight backpacking is a subset of lightweight backpacking, a style of backpacking which emphasizes carrying the lightest and least amount of gear. While no technical standards exist, some hikers consider "ultralight" to mean an initial base weight of less than 4.5 kg. Base weight is the weight of a fully loaded backpack at the start of a trip, excluding worn weight and consumables such as food, water, and fuel. Base weight can be lowered by reducing the weight of individual items of gear, or by choosing not to carry that gear. Ultralight backpacking is most popular among thru-hikers.
Klim is a brand of powdered milk sold by Nestlé, which acquired it in 1998 from Borden. Klim is sold worldwide, Early ads featured the slogan "Spell it backwards."
The Food Packet, Long Range Patrol was a freeze-dried dehydrated United States military ration used by the United States Armed Forces. Developed in 1964 and intended for wide adoption during the Vietnam War, its use was eventually limited to American special operations forces during long-range reconnaissance patrols, where bulky canned Meal, Combat, Individual (MCI) rations proved too heavy for extended missions on foot. The LRP had a cold-weather warfare equivalent, the Ration, Cold Weather (RCW).